Wednesday, January 15, 2014

Chinese Peanut Cookies

In a world filled with hustle and bustle, sometimes it's the simplest pleasures that bring the most joy. And for me, that joy comes from the warmth of my kitchen and the aroma of freshly baked cookies wafting through the air.


It all started with a moment of inspiration during my annual leave, where instead of succumbing to the monotony of idle time, I decided to embark on a culinary adventure. With travel plans on hold, I turned to the comforting art of cookie making.

Among the myriad of recipes dancing in my mind, Chinese Peanut Cookies emerged as the clear frontrunner. These delectable treats, with their soft, crumbly texture and rich buttery flavor, hold a special place in my heart, evoking memories of family gatherings and festive celebrations.


Armed with a recipe sourced from the depths of the internet, I eagerly set out to bring these cookies to life. However, as I delved into the dough-making process, I encountered a sticky situation - quite literally. Despite my best efforts, the dough refused to cooperate, leaving me in a state of panic.


But with a dash of resilience and a sprinkle of improvisation, I managed to salvage the situation. A generous dusting of extra flour worked wonders, transforming the unruly batter into a workable consistency.


As the cookies emerged from the oven, golden and fragrant, a sense of triumph washed over me. With each bite, I savored the familiar taste of nostalgia and the satisfaction of a kitchen conquest.


1 cup grounded roasted peanuts

3/4 cup all-purpose flour

1/4 cup icing sugar

1/4 cup oil (unscented)

1 tbsp softened butter

A handful of roasted peanuts for decoration

1 egg yolk (lightly beaten) (Note: For a vegetarian version, substitute milk or cream for egg wash)



In a mixing bowl, combine all the ingredients until well incorporated.

If the dough feels too sticky, gradually add more flour until it reaches a manageable consistency.

Pinch off small portions of the dough and roll them into balls. Flatten each ball slightly with your palm and place them on a baking tray lined with parchment paper.

Press a roasted peanut onto the top of each cookie, then brush with the beaten egg yolk.

Bake the cookies at 170°C for approximately 20 minutes, or until they turn golden brown.

Once baked, allow the cookies to cool completely before transferring them to an airtight container for storage.

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